Pizza Crust
Pierkku’s crust
Yield: 3-4 crusts depending on thinness
Part 1
1 ¾ c. warm water
1 T. yeast
Sprinkle of sugar
Test water temperature on wrist; should be warm. I usually add the water to my KitchenAid mixing bowl after I’ve heated it slightly in tea kettle then test temp on my wrist. Then I add the yeast and let it sit for about 5 minutes. If the weather is cooler, I add a sprinkle of sugar to encourage the action of the yeast.
Part 2
After the 5 minutes or so, foamy bubbles should be present.
Add:
1 ½ T. Danger Moon lard and/or evoo (extra virgin olive oil)
2-3 c. AP flour
½ c. whole wheat flour (or other whole grain flour/meal)
½.c. corn meal
¼ c- ½ c. ground flax seed
1-2 cloves garlic, crushed and minced
1 T local honey if available (we use Red Barn Orchard of Jenkins)
1 tsp. salt
Mix all up with dough hook using rubber spatula to scrape sides. I add the salt here and mix again for a few minutes until dough doesn’t stick to sides (mostly) and is centered around hook in a ball.
Coat the inside of a medium-size bowl with Danger Moon lard or evoo. Keep lard/oil on hands and remove dough from hook and roll dough in bowl, coating all sides. Cover with tea towel and let rise in a non-drafty area. Can take 1-2 hours depending on weather. If unsure about weather and your oven has a Proof option, use that: Dough is risen when double in size.
Part 3
Lightly coat 3 round pizza pans (we use our cast iron pan as well) with Danger Moon lard and dust with cornmeal. If my dough feels really springy, I’ll not even roll it rather holding in hands stretching lightly into roundish shape (see photos).
In pre-heated oven, 350-375 F (you may adjust yours when you’ve tried this recipe a few times), bake crusts for about 8-10 minutes. I put each in the oven as ready rather than waiting for all.
Meanwhile,
Slice the freshest tomatoes you’ve got. Pepperoncini (banana peppers), onion. Pick some basil leaves.
On hot crusts, sprinkle some evoo. Italians herbs, and grate desired amount of fresh parmesan.
Decorate crust with tomato slices, Mangalitza slices, peppers, and onion. Bake additional 5-10 minutes. Remove from oven and decorate pizzas with fresh basil leaves. Buon Appetito!